Ingredients:
For chicken
- 1 medium size chicken, about 3 to 3 1/2 lb(1.5 to 1.75 kg);
For marinate sauce
- 2 tablespoons ginger juice, (1 large piece of ginger, about 4-6 oz, (125 -150 gm), peel, grate and squeeze for juice);
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 2 tablespoons dark soy sauce;
- Sea salt.
-
For orange sauce
- Juice from 2 large oranges, about 1/2 cup (120 ml);
- !/2 teaspoon orange zest.
-
For thickening sauce
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
For chicken
- Clean the chicken and pad dry;
- Split the chicken from the back, cut out back bone, save it for soup;
- Press the breast to lay it flat;
- Add salt and ginger juice marinate overnight;
1 hour before serving
- Preheat the oven to 400˚F (205˚C);
- Spoon the marinate sauce on the chicken;
- Place the chicken, breast up, on a roasting pan covered with aluminum foil for 15 minutes;
- Lower the oven to 325˚F (165˚C) for another 25 minutes;
- Roast the chicken until the juices run clear when the thigh is pierced with a knife;
- Drip the chicken with honey and place in the broiler for 2 minutes, keep an eye on it to avoid burning the top;
- Let the chicken rest for 10 to 15 minutes before carving;
- Plate the chicken and pour orange suace with wedges, serve warm.
For orange sauce
- Use a fine rasp of a handheld grater to grate off the surface of the orange for the zest, rotated as you grate to avoid the white bitter pith;
- Peel orange, cut a orange to wedges, set aside for decoration;
- Squeeze orange, about 1/2 cup (120 ml);
- Add orange juice in sauce pan over medium high heat;
- Add orange zest;
- Add well-stirred thickening sauce when the orange juice comes to a boil;
- Turn off heat when the sauce comes back to a boil and add the wedges.